Domaine Vincent Girardin was established in 1982 when Vincent was only 18 years old. In my opinion, it is one of the few remaining *great value* white Burgundy producers (he also makes reds, but IMHO the Chardonnays steal the show), holding its own in blind tastings against much more expensive wines from the same or similar sites. His own son, Pierre Girardin (PVG), who Vincent taught, makes much more expensive bottlings from a lot of the same areas.
Girardin practices organic and biodynamic viticulture, and also buys some fruit from growers who adhere to the same practices. His winemaking is fairly low-intervention, using indigenous yeasts, a low proportion of new oak, and long maturations on lees.
Meursault is probably my favorite village for white Burgundy, despite having no Grand Crus. It’s know for producing the most opulent wines out of the “big three” Côte de Beaune villages (Puligny and Chassagne being the others). This bottle is from the Perrieres 1er Cru vineyard, considered by many as the finest in Meursault. It’s from the 2019 vintage, considered very good and classic, though perhaps slightly warm. It comes in at 13.5% ABV and retails around $150-175 in the U.S.
**Tasting notes:** Pale gold color. Nose of lemon, green apple, and buttery, roasted nuts. Palate is fresh and sharp — I expected “bigger” from a 2019 Meursault with lots of lees aging — with citrus, minerality, a medium+ body, high acidity, and a long finish. Lovely now, but I think it has the structure to develop more complexity over the next 5+ years.
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Domaine Vincent Girardin was established in 1982 when Vincent was only 18 years old. In my opinion, it is one of the few remaining *great value* white Burgundy producers (he also makes reds, but IMHO the Chardonnays steal the show), holding its own in blind tastings against much more expensive wines from the same or similar sites. His own son, Pierre Girardin (PVG), who Vincent taught, makes much more expensive bottlings from a lot of the same areas.
Girardin practices organic and biodynamic viticulture, and also buys some fruit from growers who adhere to the same practices. His winemaking is fairly low-intervention, using indigenous yeasts, a low proportion of new oak, and long maturations on lees.
Meursault is probably my favorite village for white Burgundy, despite having no Grand Crus. It’s know for producing the most opulent wines out of the “big three” Côte de Beaune villages (Puligny and Chassagne being the others). This bottle is from the Perrieres 1er Cru vineyard, considered by many as the finest in Meursault. It’s from the 2019 vintage, considered very good and classic, though perhaps slightly warm. It comes in at 13.5% ABV and retails around $150-175 in the U.S.
**Tasting notes:** Pale gold color. Nose of lemon, green apple, and buttery, roasted nuts. Palate is fresh and sharp — I expected “bigger” from a 2019 Meursault with lots of lees aging — with citrus, minerality, a medium+ body, high acidity, and a long finish. Lovely now, but I think it has the structure to develop more complexity over the next 5+ years.
I’m more jealous of the lack of snow in OPs yard…